Recipe courtesy of Sammy's Food Service & Deli

Garlic-Stuffed Roast Beef for Po'boys

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  • Level: Easy
  • Total: 11 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: beef for about 10 po'boys
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16 ounces peeled California garlic

5 pounds choice rump roast 

2 tablespoons salt 

2 tablespoons freshly ground black pepper 

1 quart water 

Serving suggestion: Leidenheimer French Bread (or any French bread), cut into 6-inch or 10-inch rolls, split and toasted; mayonnaise, lettuce, dill pickle and tomato slices for dressing the sandwiches  


  1. Preheat the oven to 350 degrees F.
  2. Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
  3. Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
  4. The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

Cook’s Note

Use fresh California garlic!

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